Cheese Omelet

Ingredients

• one egg
• one tablespoonful of flour
• plenty of seasoning
• a handful of grated Gruyere or parmesan cheese

Method

1. 1

   Beat egg with flour and seasoning, add cheese, and fry until golden.

2. 2

   Fold and serve.

As published

This recipe was extracted from Cookery (1897) by Marguerite Ninet, page 23. The excerpt below is the record exactly as published.

o tablespoonfuls of flour ; stir in sufficient seasoning, one sardine skinned and pounded, and a tablespoonful of mustard, and when these ingredients are thoroughly smooth add a cupful of thick sour milk (or a little cream) and pour it boiling over the fish. Sole au Gratin.— Put into a well-buttered fireproof dish of suitable size a thick layer of breadcrumbs, mix together a small tumbler of French white cook- ing wine and stock respectively, season with salt and pepper, and pour half of it over the breadcrumbs ; lay the sole on this, moisten with the remainder of the wine, etc., add two tablespoonfuls of good meat gravy, a slight sprinkling of breadcrumbs, and lay two or three tiny pieces of butter on the top. Bake 60 npKEP.v. in the oven for twenty minutes ; or fillet the sole, butter ai dish, sprinkle it with breadcrumbs and put in the fish, prepare a sauce Italienne with the Driessauce (dark) according to the instructions on the jar, pour it over the fish and bake for twenty minutes. Oysters (Baked). — Cboose fairly large ones; when opened loosen them from the shell, put on each a tiny piece of butter, a pinch of finely-chopped herbs, and some salt and pepper with a suspicion of cayenne ; bake them in the oven and serve them on a serviett c. All fish that can be filleted, or the cold remains of which can be suitably flaked, can be gratined with Driessauces, and any kind of fish can be prepared with the matelote. OGS AND POTATOES. 61 CHAPTER VI. EGGS AND 1> O T ATOE S. Omelet (Plain).— Break some eggs into a basin, season with salt and pepper, put in two or three little pieces of butter, and beat with a fork. Meantime have some butter heating in a clean frying pan over the tire, and as soon as it begins to smoke throw in the contents of the basin, which will immediately spread all over the pan. Hold the handle all the time with the left hand, shaking the pan a little, so that there is no risk of burning, and with the right, b\ means of a fork or palette knife, lift the eggs gently from the pan, working steadily all round the utensil. hen the underneath part is just set, and before the centre becomes stiff, slip the omelet to the edge of the pan to turn it, and quickly reverse it on to the hot dish in which it should at once be sent to table. Ihe great mistake generally made in the manufacture of omelets is that the operator is apt to forget that the eggs really go on setting after they have left the pan, and should therefore be put into the dish whilst they are still almost liquid in the middle of the omelet. This omelet can be varied ad infinitum with the addition of fines herhen, chopped bacon, mushrooms, kidney, sardines, anchovies, etc., etc. COOKERY. 62 Staffed Omelet. — Mix a little Hour with the eggs and seasoning, as this should be rather more like a pan- cake than an omelet pure and simple. Have ready, thoroughly minced, the cold remains of any fish, fowl, or meat, together with finely-chopped herbs and onions, rather hot seasoning moistened with the yolk of an egg, and, if necessary, a spoonful or so of stock. Fry the eggs, etc., in a small pan, spread the mixture over it, fold it, and dish it up ; or if more than one is required, send them in one by one as soon as they are ready, as they should be eaten very hot. Cheese Omelet. — Allow one egg, and one table- spoonful of flour to each person. Beat this together with plenty of seasoning, add a handful of grated Gruyere or parmesan cheese

Cook this with the app: pantry check, scaling, and the assistant.